Chicken Egg Roll in a Bowl

ByOlivia Coleman October 5, 2025

Mmm, Chicken Egg Roll in a Bowl: The Tale of My Accidental Favorite

Okay, so real talk: I first made Chicken Egg Roll in a Bowl after totally forgetting I was supposed to bring egg rolls to a potluck (oops). The clock was ticking, my kitchen was a bit of a disaster, and there was not even close to enough oil to fry anything. Enter this magical recipe, which honestly feels a bit like cheating—in a good way. It’s got all the crunchy, savory goodness of an egg roll, minus the fuss and, frankly, minus the guilt. The first time I made it, I remember laughing at my own mess, thinking, well, everyone loves a bowl, right?

Why I Keep Making This (And Maybe Why You’ll Love It Too!)

I make this when my brain is fried (like, end-of-a-long-week fried), or when I want Chinese takeout but my wallet’s giving me the stink-eye. My family goes totally bonkers for this one because it hits that sweet spot—tons of flavor, super colorful, and actually feels healthy-ish, which, I mean, is a rare combo. Oh, and it comes together in what feels like seconds. Well, unless I get distracted watching cat videos; in that case, add 10 minutes.

What You’ll Need (I’m Not Judging Your Substitutions)

500g (about 1 lb) ground chicken – But honestly, I’ve swapped ground turkey in when that’s all they had at the shops.
1 medium onion, chopped – Red or white, doesn’t matter much, but my Uncle Tom swears by yellow. Who knows why.
3 cloves garlic, minced (or just use the jarred stuff if you’re feeling lazy, promise I won’t tell anyone)
1 bag (350g or so) of coleslaw mix – Or shred cabbage and carrots yourself if you’re feeling oddly energetic.
2 tablespoons soy sauce – My grandma only buys Kikkoman, but the store brand works fine.
1 tablespoon sesame oil
1 teaspoon grated ginger – I mean, so long as it’s not moldy, use fresh or that easy paste from the tube.
2 green onions, sliced
Salt & pepper – Just pinch and taste as you go
Optional extras: chili flakes, sriracha, or crispy wonton strips if you’re feeling cheeky

Let’s Get This Bowl Rolling: How I Cook It (With Little Rants)

Brown the chicken: Heat a big frying pan or wok (a non-stick works, I once used a regular skillet and it was still tasty) over medium-high heat. Drizzle in a squidge of oil, throw in your chicken, and break it up with a spoon. Takes about 5-6 minutes, and don’t panic if it looks a bit sad and grey at first—it will perk up.
Add onions & garlic: Toss ‘em in and let ‘em soften for a couple of minutes. This is where the kitchen starts smelling like something’s actually happening.
Stir in ginger & sesame oil: Give them a quick sizzle (don’t walk away here, believe me, burnt ginger stinks), and mix with the meat.
Veggie time: Dump in the coleslaw mix. At first it’ll feel like you’re making a mountain, but it cooks down like nobody’s business. Stir it around gently so nothing hops out of the pan (although if it does, five second rule, right?)
Make it saucy: Splash in soy sauce, taste, then add more if you want. This is where I usually sneak a bite—just to check seasoning, as the pros say.
Finishing touches: Sprinkle in salt and pepper, taste again, then fold through green onions. If you’ve got sriracha, go nuts. Or keep it mild, up to you.

Bits & Bobs I’ve Learned (The Hard Way)

Actually, I find it works better if you don’t crowd the pan. I used to double it, and it just kind of steamed itself. Still tasty, just less ‘browned.’
If it gets dry, a quick splash of chicken broth saves the day. Or just a bit more soy.
Using pre-shredded slaw is a lifesaver, unless, for some reason, you enjoy washing out the food processor.

Weird Variations I’ve Tried (Some Winners, Some Not)

Beef instead of chicken? Surprisingly hearty, just needs a little extra ginger.
Tofu for veggie friends—definitely needs more seasoning, but hey, it’s protein.
One time I added pineapple… let’s just say, nope. That’s a bridge too far, mate.

If You Don’t Have All the Gadgets…

A wok is ideal, but you can totally use a deep frying pan (I even tried a saucepan once, it worked, but was a bit of a faff to stir). No grater for the ginger? Just chop it super tiny—nobody’s judging.

How I (Try to) Store Leftovers

This actually keeps really well in a sealed container in the fridge—three days, no worries. Mine never seems to last that long because my teenager will attack it at midnight. I think the flavors get even better on day two, but honestly, don’t push it past four just in case.

How We Actually Eat It

I love piling it into big bowls over steamed rice for an easy dinner. Or maybe tucked into lettuce cups if I’m pretending to be fancy (doesn’t happen often, but when it does—wow). Sometimes I sprinkle crispy noodles on top, but that’s more a lazy Sunday thing. Oh, and if you want a dipping sauce, I like this egg roll sauce recipe—it’s a banger.

If I Could Go Back In Time: My Lessons Learned

I once tried to skip draining the fat—big mistake, very oily. Just do the quick drain if needed.
Chopping the veggies too small? It gets mushy fast; I like a bit of crunch.
Don’t rush the browning. Impatience leads to pale, sad chicken. That’s just a fact.

You Asked, I Answered (Straight From My Inbox… Or DMs!)

Can I make this ahead? – Absolutely! In fact, I reckon it’s tastier after chilling overnight. Maybe that’s just me.
Is it freezer friendly? – Sorta. Freezes okay, just don’t expect the slaw to stay crisp. Still edible, though.
What if I can’t eat soy? – Coconut aminos are a good swap (here’s a guide), or even tamari if you’re gluten-free.
Can I use other veggies? – Whatever’s in the fridge! Bell peppers, snap peas, even broccoli. Just don’t get too wild—that pineapple experience still haunts me.

Small Random Thing (Because Life Isn’t Always On Track)

By the way, if you’re one of those people who collects reusable takeaway containers—I salute you. This recipe is basically made for them. It travels brilliantly (school lunchbox hero!) and reheats like a dream in the microwave, just watch it doesn’t sputter everywhere and make the microwave look like a Jackson Pollock painting. Ask me how I know.

Olivia Coleman